Sheet Pan Sausage with Fig Dijonnaise
plus Brussels Sprouts, Sweet Potatoes & Pecans
- Tree Nuts
- Eggs
Minimal prep, hands-off cooking, and easy cleanup—what’s not to love about a sheet-pan meal? You’ll roast savory Italian pork sausages alongside hearty sweet potatoes and Brussels sprouts that are topped with pecans and dried cranberries for crunch and sweetness. A homemade creamy fig dijonnaise is the perfect sauce for dipping.
Ingredients
½ ounce
Pecans
(Contains: Tree Nuts)
8 ounce
Brussels Sprouts
2 unit
Sweet Potato
1 unit
Fig Jam
1 ounce
Dried Cranberries
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 teaspoon
Dijon Mustard
9 ounce
Italian Pork Sausage
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Trim and halve Brussels sprouts lengthwise. Cut sweet potatoes into ½-inch-thick wedges.
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In a large bowl, toss Brussels sprouts with half the jam, a drizzle of olive oil, a pinch of salt, and pepper until thoroughly coated. Transfer to one-third of a baking sheet. (For 4 servings, spread across half the baking sheet.)
-
Add sweet potatoes to empty side of same sheet (leaving an open space in the center); toss with a drizzle of oil, salt, and pepper. (For 4, spread out sweet potatoes on a second baking sheet.)
-
Prick sausage* a few times with a fork; place in a single layer on center of sheet. (For 4, place sausage on opposite side of sheet from Brussels sprouts.) Roast on top rack until sausage is cooked through and veggies are browned and tender, 18-20 minutes. (For 4, roast sweet potatoes on middle rack and sausage and Brussels sprouts on top rack, swapping rack positions halfway through.)
-
While everything roasts, in a small bowl, combine mayonnaise, mustard, and remaining jam.
-
Transfer sausage to a cutting board. Slice crosswise on a diagonal into 1-inch-thick pieces.
-
Divide sausage, sweet potatoes, and Brussels sprouts between plates. Top Brussels sprouts with pecans and cranberries. Serve with fig Dijonnaise on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fig dijonnaise sauce with sausage, while Brussels sprouts with cranberries and pecans were a hit 🍲.
- Ease of prep: Customers appreciated the simple one-pan preparation and quick cleanup, making it great for busy nights.
- Suggestions: Consider browning sausage separately; some found veggies needed longer cooking time, especially sweet potatoes.
- Portions: Several mentioned wanting more sausage (2 per person) or larger vegetable portions for a more filling meal.
- Texture: Some found Brussels sprouts crispy and delicious; others suggested broiling at the end for extra crispness.
